Ingredients Jump to Instructions ↓

  1. 2 packs (3-oz) cream cheese; softened

  2. 1 cup Commercial sour cream

  3. 1 tablespoon Honey

  4. 2 Egg yolks; beaten

  5. 4 Egg whites

  6. 2 tablespoons Sugar

  7. cup Currant jelly

  8. 1 pack (10-oz) frozen strawberries or raspberries; thawed

  9. 1 1/2 teaspoon Cornstarch

  10. 1 tablespoon Water

Instructions Jump to Ingredients ↑

  1. Combine first 4 ingredients; beat at medium speed of an electric mixer until smooth. Set aside.

  2. Beat egg whites (at room temperature) until soft peaks form; gradually add sugar, beating until stiff peaks form. Fold egg whites into creamed mixture. Pour into a 1-½ quart souffle dish. Bake at 325 degrees for 45 minutes.

  3. While souffle is baking, heat currant jelly in a medium saucepan; add fruit. Combine cornstarch and water; add to fruit mixture. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Serve warm with souffle. Yields 6 servings.

  4. MAGAZINE ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .


Send feedback